Secondi/Main. Antipasti/Starter. Dolce/Desserts (3.95 SUPPLEMENT)

Transcription

1 AVAILABLE FROM THE 1ST DECEMBER TO 24TH DECEMBER Two course meal Starter and main course and a glass of wine (150ml) red, white or Rose Antipasti/Starter ZUPPA DEL GIORNO V Chef s homemade soup created with the freshest seasonal ingredients; guaranteed to satisfy! MELONE Chilled melon with a fruit covlis AVOCADO CON GAMBERETTI Avocado pear with prawns topped with Marie-rose sauce FUNGHI PORTOBELLO V Roasted Portobello Mushrooms filled with mixed vegetables, topped with goats cheese INSALATA CAPRESE V Sliced Mozzarella with slice vine tomato, finished with olive oil and fresh basil PATE DELLA CASA Served with toasted bread, and red onion Chutney BRUSCHETTA DI PARMA Toasted bread with garlic and topped with tomatoes and Parma Ham PENNE AL SALMONE Short pasta tubes with salmon strips cooked in a splash of white wine, a touch of tomato sauce and cream CANNELLONI EMILIANI Cannelloni tubes filled with a veal and cheese filling baked with a béchamel and tomato sauce Secondi/Main All Main Courses are served with a selection of seasonal vegetables and roasted potatoes TACCHINO AL FORNO Traditional roasted turkey breast with all the trimmings; Chipolata sausages, stuffing and cranberry sauce, accompanied with rich gravy COSCIA D'ANATRA Confit of Duck served on a bed of mix leafs, drizzled with Balsamic vinegar or orange sauce FILETTO DI MAIALE ALLA ROMANA Pork Fillet pan fried with Parma Ham, sage and a touch of white wine PESCE DEL GIORNO Catch of the day- the freshest fish served with a choice of sauces; Ask your server for today tempting options! POLLO DUCHESSA DI PARMA Supreme breast of chicken panfried with a touch of tomato, white wine, cream, cheese and Parma Ham. RISOTTO AI FUNGHI V A hearty helping of Italian rustic rice with a medley of mushrooms in white wine and parmesan cheese LASAGNE ALLA BOLOGNESE Homemade lasagne layers of pasta and meaty Bolognese ragu sauce, complemented with tasty tomato sauce creamy béchamel sauce, finished with melted mozzarella and parmesan PANZEROTTI ALLA LIVORNESE V Crepes filled with spinach and cheese, baked in the oven with a tomato and béchamel sauce FUNGHI STROGONOFF V Mushrooms in a cream, red wine and paprika, served with rice SALMONE AURORA ( 4.95 SUPPLEMENT) Fresh fillet of salmon roasted in a light cream, touch of tomato, white wine, topped with baby prawns SCALOPPINE IN SALSA AL DOLCELATTE (4.95 SUPPLEMENT) Escalope of veal in a rich wine-based cream and blue cheese BISTECCA DI MANZO (5.95 SUPPLEMENT) Prime Sirloin Steak served with pepper sauce or mushroom sauce Dolce/Desserts (3.95 SUPPLEMENT) TRADITIONAL CHRISTMAS PUDDING With brandy sauce TIRAMI SU DELLA CASA Homemade, delicious layers of liqueur soaked sponge and creamy sweet filling, dusted with chocolate powder PANNACOTTA Homemade traditional italian dessert, made with fresh cream and vanilla, topped with caramel sauce 17.95

2 Three course meal Antipasti/starter ZUPPA DEL GIORNO V Chef s homemade soup created with the freshest seasonal ingredients; guaranteed to satisfy! MELONE V Chilled melon with a fruit coulis CORNETTI DI SALMONE AFFUMICATO A cone of Smoked Salmon filled with prawns, Drizzled with extra virgin olive oil PROSCIUTTO CAPRESE Authentic Italian Parma ham with Buffalo mozzarella cheese GAMBERONI E CAPPESANTE PICCANTI King Prawns and Scallops cooked in extra virgin olive oil, white wine, tomato, garlic and chili COSCIA D'ANATRA Confit of tender and delicious duck, cooked slowly in the oven served on a bed of rocket salad and balsamic vinegar Secondi/Main TACCHINO AL FORNO Traditional roasted turkey breast with all the trimmings; Chipolata sausages, chestnut stuffing and cranberry sauce, accompanied with rich gravy BRANZINO SENAPE Fresh fillet of Seabass cooked in a touch of Italian mustard, cream, white wine and topped with baby prawns POLLO DUCHESSA DI PARMA Supreme breast of chicken panfried with a touch of tomato, white wine, cream, cheese and Parma Ham LAMB NOSIETTES Nosiettes of lamb cooked in a rich red wine, wild mushroom sauce Parma ham, served with a Panccioti Ravioli BISTECCIA ALLA DIANA Flattened Sirloin steak 9oz cooked in the classic sauce Diana-with brandy, Madeira wine, demi-glace as its base, mushrooms, cream and a blend of mustards RAVIOLI ALLE MELANZANE V Pasta parcels filled with aubergines and scamorza (smoked mozzarella) and served with a delicate sage butter sauce All Main Courses are served with a selection of seasonal vegetables and roasted potatoes PANZEROTTI ALLA LIVORNESE V Crepes filled with spinach and cheese, baked in the oven with a tomato and béchamel sauce Dolce/Desserts TRADITIONAL CHRISTMAS PUDDING With brandy sauce TIRAMI SU DELLA CASA Home-made, delicious layers of liqueur soaked sponge and creamy sweet filling, dusted with chocolate powder PROFITEROLE SCURO Soft choux pastries filled with Chantilly cream topped with chocolate sauce DOLCE DEL GIORNO Dessert of the day - please ask your waiter 29.95

3 Christmas Day Da Gino Celebrations Four Course Meal Antipasti/Starter Zuppa di Asparagi v Chef s specialty homemade Asparagus soup, created with the freshest seasonal ingredients; guaranteed to satisfy Melone con Prosciutto di Parma Fresh Melon with thin layers of Parma ham Cornetti di Salmone Affumicato A cone of Smoked Salmon filled with prawns drizzle extra virgin olive oil and Marie-rose sauce Gamberoni E Cappesante Piccanti King Prawns and Scallops cooked in extra virgin olive oil, white wine, tomato garlic and chili Lasagne alla Bolognese Homemade Lasagne - layers of pasta and meaty Bolognese ragu, creamy béchamel sauce, finished with melted mozzarella and parmesan Middle Course Polpette e Ravioli Panciotti Served in a light tomato and mushroom sauce dusted with parmesan cheese

4 Secondi/Main Tacchino al Forno Traditional Roasted Turkey Breast with all the trimmings; Chipolata sausages, Chestnut stuffing and cranberry sauce, accompanied with rich gravy Ippoglosso Meuniere Grilled Halibut Steak in a Lemon white wine, touch of garlic Anatra all Arancia Half roasted Gressingham Duck with an orange and Grand Marnier sauce or Morello Cherry and Brandy sauce Medaglioni di Agnello Nosiette of Lamb with Barolo wine and fresh rosemary sauce Filetto alla Chantarelle Aberdeen Angus prime Fillet Steak with a wild mushroom sauce, Barolo wine reduction, finished off with a touch of cream Chef's speciale Tre's v Panzerotti, Penne ai Funghi, Melenzane parmigiana All Main Courses are served with a selection of seasonal vegetables and roasted potatoes Dolce/Desserts Traditional Christmas Pudding With brandy sauce Tirami Su della Casa Homemade delicious layers of liqueur soaked sponge, creamy sweet filling, dusted with chocolate powder Profiterole Scuro Soft choux pastries filled with Chantilly cream topped with chocolate sauce Selezione di Formaggi da Tavola Cheeseboard selection Caffe 84.95

5 New Year s Eve Da Gino Celebrations Four Course Meal Antipasti/Starter Zuppa di Funghi Selvatici V Chef s wild mushroom soup, created with the freshest seasonal ingredients; guaranteed to satisfy Melone con Prosciutto di Parma Fresh melon with thin layers of Parma ham Cornetti di Salmone Affumicato A cone of Smoked Salmon filled with prawns, drizzle extra virgin olive oil and Marie-rose sauce Coscia D'Anatra Slow cooked confit of duck in an aromatic sauce, served on a bed of rocket salad and balsamic dressing Gamberoni e Cappesante Piccanti King Prawns and Scallops cooked in extra virgin oil, white wine, tomato, garlic and chili Middle Course Panzerotti alla Piacentina V Crepe filled with spinach and cheese, finish with cream and tomato sauce

6 Secondi/Main Pollo Carlo Mango Supreme Breast of Chicken in a mushroom and cheese sauce Anatra all Arancia Half roasted Gressingham Duckling with an orange and Gran Marniere sauce Branzino allo Champagne Grilled fillet of Sea Bass in a cream and brandy champagne sauce topped with baby prawns Carre D'Agnello Rack of Lamb served with Barolo wine and fresh Rosemary sauce Tournedos Aida Finest Scotch Beef Fillet cooked in Madeira wine and demi-glace, finish with prawns, dusted with parmesan cheese Chef s speciale Tre s V Panzerotti, Penne ai funghi, Melenzane parmigiana All Main Courses are served with a selection of seasonal vegetables and roasted potatoes Dolce/Desserts Panna Cotta Homemade traditional Italian dessert, made with fresh cream, vanilla, topped with caramel sauce Profiterole Scuro Soft choux pastries filled with Chantilly cream topped with chocolate sauce Tirami Su' della Casa Homemade, delicious layers of liqueur soaked sponge, creamy sweet filling, dusted with chocolate powder Coppa Rita Selection of Italian Ice Cream Or Selezione di Formaggi da Tavola Cheeseboard selection 59.95